Tuesday, January 12, 2010
Venison Stew with Mushroom Tarragon Porridge.
I think it must be the weather. It’s been cold, cold around here for the last week or so. All I’ve been able to think of for during this cold weather has been steel cut oats. This drafty ole house has been so cold I’ve checked to see if we are living at Hogwarts. JK Rowling always described dinners with very hearty soups and stews that would fight against the cold. So, I suppose nothing is ever original. This recipe might be as close as I get. The idea of porridge isn’t anything new. I doubt the idea for a savory porridge is anything new, but it is new to Mississippi.
This is one of those times when I need to ask you to trust me. It’s going to seem very strange. I didn’t try this with rolled oats or with any quick-type oats, I don’t know that I would. So much of this was textural. I cooked a mushroom porridge and a venison stew. (you’ve seen the stew recipe before.) I served these together in the same bowl. If you’re looking for something different, this is it.
2 cans beef consume
3 cups of water
1.5 cups of steel cut oats
salt and pepper
bring consume and water to a boil. Add steel cut oats and boil for about 30 minutes. Sautee mushrooms and add to the oats after about 30 minutes. Add fresh tarragon, cream and butter, salt and pepper.
Coat 2 lbs of venison (this may be a roast that's cubed or stew meat.) with flour. In a big pot heat 3 tbsp OLIVE OIL. Add beef and 2 large chopped onions and cooked until beef is browned. Once beef is brown add 2 cans BEEF BROTH, 1 cup RED WINE, 3 cups WATER, chopped (large pieces or baby) CARROTS (to taste), chopped POTATOES (large pieces or small red potatoes), MUSHROOMS (I'm using shitake), 2 tbsp UBON'S SEASON T'UP, 2 tbsp THAT OLE THYME, Salt, Pepper to taste. The longer this simmers the better it will be. If you've got a fair amount of flour on your venison that will serve as a roux to thicken.